Recipe by acid.
Source: "Coyote Cafe"
Top Review by Cook In Southwest
While the directions in this recipe are somewhat lacking, I did my best to stay with the ingredients. I skipped the last step of frying the sauce because I took one taste and was already in Heaven - don't fix what's not broken. This was a mighty good chile sauce, and who needs lard anyway? If you are not a chipotle fan, then leave the chipotle chiles and adobo sauce out. I'm sure it would be very tasty indeed even without them. One other thing I didn't do was to roast the dried chiles. Instead, I soaked them for 20 min. and poured off the soak water before simmering them. I don't think anything was lost in the process. I used fresh poblano (pasilla) chiles (2 of them) and broiled them to remove the skin. They were pretty well cooked after that, but I threw them in with the onions to make sure they got all the way done. One thing that the recipe doesn't say is to strain the puree. I'd recommend that you do, as the little bits of skins of the chiles are not very nice in the mouth. I'll tell you this recipe has already gone into my "favorites" folder. It's a real keeper! I did write it down with my modificaitons, because I just don't think it could get any better. This recipe is plenty for 2 pans of enchiladas. I divided it in two portions and froze it. Once defrosted, I used one container to garnish 2 burritos and make 1 small pan of enchiladas (about 6 tortilla rolls.)
- 4 ounces whole dried hot new mexico chilies (preferably Chimayo)
- 2 ounces whole dried ancho chiles
- 2 ounces whole pasilla chiles
- 2 canned chipotle chiles in adobo
- 1 teaspoon adobo sauce
- 2 quarts water
- 1 lb roma tomato, blackened
- 1 large white onion, chopped
- 1 tablespoon olive oil
- 5 cloves garlic, roasted,peeled,chopped
- 1 teaspoon cumin
- 1 1⁄2 teaspoons Mexican oregano
- 1 teaspoon salt
- 2 tablespoons lard
- 1 cup chicken stock (or more as needed)
Directions See How It's Made
- Stem and seed chiles, roast at 250 for 3- 4 minutes.
- Add to the water in a covered pan and simmer for 20 minutes.
- Cool Blacken tomatoes under broiler.
- Saute onion in oil over low heat until browned.
- Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender.
- Add stock and puree to a fine paste.
- Add lard to a skillet and heat to almost smoking.
- Fry sauce at a sizzle for 5 minutes.
- Do not allow to get too thick.
- Add more stock if necessary.